Wild Rice with Butternut Squash, Leeks, and Corn

Wild Rice with Butternut Squash, Leeks, and Corn

Ready in 45 minutes

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Ingredients

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1 1/2 cups wild rice (about 9 ounces)
2 teaspoons coarse kosher salt
3 cups 1/2-inch cubes peeled butternut squash (from 11/2-
3 tablespoons olive oil
6 tablespoons (3/4 stick) butter; divided
1 1/2 cups finely chopped leeks (white part only)
1 1/2 cups frozen white corn kernels; thawed
1 tablespoon chopped fresh Italian parsley

Original recipe makes 10 Servings

servings  

Preparation

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recipe from: rebecca_sr

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